I.O.N. recipe: Citrusy angel hair with broccolini for your June menu

Crunchy breadcrumbs, rosemary, almonds unique combination

Lemony pasta becomes even more sublime with rosemary, toasted breadcrumbs and almonds.

Lemony pasta becomes even more sublime with rosemary, toasted breadcrumbs and almonds.

Photo: Courtesy I.O.N. Restaurant

Photo: Courtesy I.O.N. Restaurant

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Lemony pasta becomes even more sublime with rosemary, toasted breadcrumbs and almonds.

Lemony pasta becomes even more sublime with rosemary, toasted breadcrumbs and almonds.

Photo: Courtesy I.O.N. Restaurant

I.O.N. recipe: Citrusy angel hair with broccolini for your June menu

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MIDDLETOWN >> Love pasta but want to add a fresh, summery flavor? Lemon is the solution!

While pasta dishes are typically on the heavier side, fresh broccolini, lemon and sliced almonds give it a unique twist that’s perfect for June weather.

A crunchy breadcrumb topping pan roasted with rosemary is the finishing touch to this special angel hair recipe!

Lemon Pasta

6 ounces whole wheat angel hair pasta

1/4 cup vegan bread crumbs

1 tablespoon chopped fresh rosemary

2 cups chopped broccolini

1/2 to 1 clove minced garlic

2 to 3 lemons (plus some zest)

a few tablespoons olive oil

1/2 cup sliced almonds, toasted

freshly ground salt and pepper

Instructions

Bring a large pot of water to a boil and cook until slightly al dente. Save some of the pasta water.

In another pot of boiling water, add the chopped broccolini for 1 minute and then shock in an ice bath.

If you use collard greens, basil or most other vegetables, you can skip this step.

In a large skillet, toast the breadcrumbs, almonds and chopped rosemary with a bit of salt.

As soon as the breadcrumbs start browning, take it off the heat and set aside in a bowl.

Wipe the pan clean (or get a new one) and add a tablespoon of olive oil. Let it heat up before adding the garlic and half the lemon.

Let it cook for a minute and then add the chopped broccolini. Cook for 3 to 4 minutes and add the pasta.

Add another drizzle of olive oil, a squeeze of lemon and freshly ground salt and pepper.

Taste and see if it needs more lemon or pasta water to loosen the noodles.

Once you’re satisfied with the sauce, top with the toasted breadcrumb almond mixture along with a bit of lemon zest and serve immediately.

I.O.N. Restaurant (previously known as It’s Only Natural) at 606 Main St. is one of Connecticut’s first vegan restaurants. Learn more at IONrestaurant.com. For other recipes, check out http://bit.ly/1J0GvMd.